Perfect Meringue

To prevent shrinking meringue-
First stabilize the meringue by using one egg white to 2 Tbsp. Sugar

Adding a cornstarch mixture will help to further stabilize the meringue giving it a tender texture and prevent shrinkinig. For a 4 Egg White meringue, stir 1/3 cup Water into 1 Tbsp. Cornstarch and heat while stirring until the starch thickens. Set aside to cool.

After the sugar has been beaten into the egg whites and soft peaks form, add the cornstarch mixture, 1 tablespoon at a time, beating to stiff peaks.

Spread the meringue over a hot filling and seal to the edges of the crust. The hot filling will begin to cook the meringue from the bottom, ensuring even cooking througout. To be sure your filling is hot, pour the filling into the baked pie shell, then slip the pie into a preheated oven for a few minutes. This extra step will help the meringue bake complete and prevent shrinkage.

Originally Submitted
6/28/2009

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